Thai-inspired warm noodle bowl. Rice noodles in creamy yellow coconut currry broth is very comforting and yet refreshing with the fresh toppings such as cilantro, Thai basil, and lime juice!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Entree, Lunch, Dinner
Cuisine: Vegan, Thai Inspired, Southeast Asian Inspired
Servings: 2people
Author: Plant-Based Matters
Ingredients
Toppings
1/2cupthinly sliced red onion
1scallionthinly sliced
A handful of cilantro
A handful of Thai basil
Lime wedges/slices
Broth
2 1/2tbspyellow curry paste(we use the one from Mekhala)
1can (13.5 fl oz )full-fat unsweetened coconut milk(we use Edward & Sons)
In a large pot, start boiling water for cooking rice noodles.
Meanwhile, make the broth. In a medium pot, combine yellow curry paste, coconut milk, water, and salt. Heat it up at medium heat. As it’s getting heated, use a whisk to mix until curry paste is dissolved. Bring it to soft boil then reduce the heat to medium low to low. Let it simmer for about 8-10 minutes or until rice noodles are done.
Once water is boiling, start cooking rice noodles with a splash of vinegar (optional*) for 6-8 minutes. Use a colander to drain water then rinse under running water to remove starch. Set aside.
Add fresh lime juice to the broth. You may add sugar to balance out the spiciness and acidity (optional.) Turn up the heat to medium to warm it up again, then transfer the noodles to the broth just to heat it through. Or simply transfer the noodles in a serving bowl (without re-heating) and pour the broth over.
Serve immediately along with the fresh topping on the side.
Notes
*TIP: Vinegar will help to prevent the rice noodles from breaking easily. It also helps to cook the noodles 1 minute shorter than the recommended cooking time.